Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason, a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Soft Oatmeal Raisin Cookies (Gluten-Free, Vegan)

Soft Oatmeal Raisin Cookies (Gluten-Free, Vegan)

I must admit, I made these selfishly because I was craving oatmeal raisin cookies. They are my all-time favorite (especially as a kid...weird I know). I am not a huge fan of overly sweet desserts/treats, which is probably why I've always loved oatmeal raisin. They are a hearty cookie and won't give you a bellyache from too much sugar! Plus, these cookies are both VEGAN and Gluten-Free! These are so easy and so quick to make! You can have them baked and ready to eat in under 30 minutes. Also, I must say, when baking these cookies I just threw all the ingredients into one bowl. I know most people usually separate the wet from the dry and slowly incorporate, but I didn't find this to be necessary. Just toss everything into a bowl and mix thoroughly. This truly is my ideal cookie! I hope you enjoy these as much as I have the past few days!

Ingredients: 

  • 1 cup + 1 tablespoon of almond flour
  • 1 cup of gluten free rolled oats (I purchase mine from Trader Joe's)
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water. See note below.)
  • 1/2 cup raisins
  • 1/4 cup maple syrup or 5 tablespoons of coconut sugar (add an extra tablespoon of coconut sugar if you like your cookies a little sweeter)
  • 1/4 cup non-dairy milk of choice
  • 2 tablespoons of melted coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt 

Instructions:

  • Preheat the oven to 350F. 
  • Flax Egg Note: In a small bowl, add 1 tablespoon of ground flaxseed meal and 3 tablespoons of water, mix with a fork and allow to sit for 5 minutes. The mixture will develop a gel/eggy consistency. 
  • In a large mixing bowl, add your almond flour and oats. Quickly stir with a fork to remove all larger chunks from the almond flour. Once mixed, add the rest of the ingredients. Mix well.
  • Using an ice cream scoop, measure out 2 tablespoon-sized dough balls. On a parchment-lined baking sheet, place the balls approximately 1 inch apart. These will spread a little bit. 
  • Once all the dough balls have been rolled out, use your hand to flatten and shape the cookies. They should be about 1/4 of an inch thick. Dough should make 10-12 cookies.
  • Bake for 20-22 minutes. 
  • It is important to let the cookies cool for 10-15 minutes after baking them. Due to the nature of the ingredients, they will seem crumbly and soft after removing them from the oven. I promise they'll stay together once they cool down a bit! 
  • ENJOY!! 
My Story: How I Faced My Eating Disorder and Recovery

My Story: How I Faced My Eating Disorder and Recovery

Sprouts Ellicott City is OPEN!

Sprouts Ellicott City is OPEN!